Tuesday, 22 February 2011

Definitely time to bake a cake!

Is there really a time when you shouldn't bake a cake?  Not that I can think of.
But today I felt like celebrating, just a little (hence the little cakes!). In my madness a few days ago I signed up to join a crazy expedition to attempt (the very first attempt I may add) to row 1000km of the Zambezi River in Zambia (http://rowzambezi.com).  Why crazy I hear you ask, you train all the time so should be a doddle?  But what I have not trained for, in my little sculling boat on the Thames, is crocs, hippos and rapids.  That's before we even think about  elephants, snakes and scorpions.....sounds like a fun trip eh?
Needless to say I have been put in charge of making sure we all remain fit and healthy (I can do nothing about being a croc's lunch) before and throughout the trip, so have been asking a few favours with regards to products and ingredients that I swear by for my own fitness.
Today I have had a great response from both Cherry Active (which will help our sore muscles each day), and Coconoil (which may help us against bugs and also tastes great!), who have both offered to give us their product to take along.
These delicious little cakes contain Coconoil, but I'm not sure we will be carrying bun tins on the Zambezi, so I have to enjoy as many of them as possible before we leave!

Coconut & Peach Fairy Cakes

Makes 12

140g Coconoil
140g caster sugar
3 eggs
100g plain flour
1 tsp baking powder
small can peaches in juice, drained
35g unsalted butter
100g cream cheese
80g icing sugar
25g dessicated coconut

1.  Preheat the oven to 200C/Gas mark 6. Place 12 paper cases into a bun tin.
2.  Grate the Coconoil into a bowl and add the sugar, eggs, flour and baking powder.  Mix well with a wooden spoon.
3.  Dice one peach and slice the other.  Add the diced peach to the cake mixture and mix well.
4.  Spoon into the paper cases then bake for 12-13 minutes, until they are just springy to touch.
5.  Leave the cakes to cool on a cooling rack.
6.  For the icing, beat together the butter, cream cheese, icing sugar and coconut.
7.  Top each cake with a little of the creamy icing and a slice of peach.

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